AMBROSIA ICEBOX CAKES

Ambrosia Icebox Cakes image

Provided by Food Network Kitchen

Categories dessert

Time 2h40m

Number Of Ingredients 13

Ingredients

1/2 cup pineapple juice
3 large eggs plus 2 yolks, room temperature
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons cold unsalted butter
1 tablespoon fresh lemon juice
Pinch fine salt
2 oranges
1 cup whipping cream
1 tablespoon confectioners' sugar
2 teaspoons cream sherry, such as Oloroso
18 soft ladyfingers
1/2 cup sweetened shredded coconut, lightly toasted

Steps:

1. Bring pineapple juice to a simmer in a small saucepan over medium heat. Whisk eggs, yolks, sugar and cornstarch in a small bowl. Slowly pour hot juice into egg mixture, while whisking constantly. Return mixture to pan and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, and salt. Strain mixture into a small bowl set over ice. Place a piece of plastic wrap directly onto surface of curd and set aside to cool. 2. Finely grate zest from 1 orange and reserve. Trim and discard peel from remaining orange and cut out segments. Chop and toss with zest. Whip cream and confectioners' sugar together until soft peaks form and fold into chopped orange.
3. Juice zested orange into a bowl and stir in sherry. Lightly brush ladyfingers with this liquid and press into bottom and along sides of 6 ramekins. Evenly divide pineapple curd among ramekins. Top each with orange-whipped cream and toasted coconut. Refrigerate until set, at least 2 hours or overnight. Release cakes from ramekins to serve.

Nutrition Facts : Calories 630 calorie, Fat 32 grams, SaturatedFat 18 grams, Cholesterol 400 milligrams, Sodium 230 milligrams, Carbohydrate 76 grams, Fiber 2 grams, Protein 13 grams